150 Church Road,
Taradale,
Hawke's Bay
New Zealand
Ph: +64 6 844 2053
Fax: +64 6 844 3378
info@churchroad.co.nz
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Fantastic while fresh and aromatic, though cellaring 2-3 years from vintage date can provide some honey and spice notes, and develop an almost oily texture.
Older vintages were predominantly Marlborough fruit. On the palate these wines can age well, with a mellowing and filling out effect, but the aromatics shift from fresh herbaciousness and tropical fruit, to pungent tinned asparagus, and cassis or black currant aroma. People either love or hate the asparagus, so if you prefer the fresher aspects of Sauvignon Blanc, drink sooner rather than later.
Since 2006, the wine used comprises only Hawkes Bay fruit, and as such is probably a better candidate for aging. Riper Sauvignon Blanc, while enjoyable as a young wine, can age very well, with appealing mineral, nutty, waxy development and apparent gains in weight and texture.
Made from much riper fruit in a 'Bordeaux Blanc' style, with the influence of new French oak, these wines can be very closed when young, and unlike most NZ Sauvignon Blanc they positively need at least two years from vintage to develop waxy, nutty, savoury and mineral complexity, while the palate really fattens out. They will continue to improve for at least 4 years in total.
The appeal of this variety is the apricot, musk and spice aromatics, and the wines are best enjoyed young while these aromatics are at their freshest. However the aromatics appear to withstand short term aging, and drinking 3 years out from vintage date is no problem.
A more sensitive approach to winemaking is now yielding Chardonnay that ages more gracefully with medium term cellaring, with an attractive mealy/nuttiness developing over time. Church Road Chardonnay should age well for up to four years, though it is also very approachable upon release with fresh fruit aromas, subtle oak toast and a gentle, full palate. The Reserve and Cuve Series Chardonnay's are hand harvested and whole bunch pressed and they need at least two years from vintage date to really start expressing themselves. They should age gracefully for a total of 5 years or more.
These wines can age very well for up to 10 years, but are also very approachable on release. Whether or not they get better with time depends on your taste. With age the colour can turn very golden, and the aroma is all almonds and brandy soaked dried fruit with a full lush soft palate. Younger wines have some citrus fruit, citrus blossom, honey, nuts and crème brulee characters, and the palate can appear a bit livelier.
Merlot, Cabernet, Malbec and blends of the three can age very well and are suitable for mid to long term cellaring (4 to 15+ years). The best wines (such as TOM) from hot vintages can age very gracefully, and the 1998 is still very much alive, and there is no hurry to drink this. Lesser vintages and wines with less tannin extract tend to develop more quickly. Bordeaux blends develop lovely earthy, forest floor and leather complexity with age, but should still have a core of dark fruit. On the palate, the more highly structured wines become softer and apparently fuller. The standard Church Road Merlot Cabernet is built for earlier release and is quite drinkable as a young wine. Drink early for lots of rich primary berryfruit character, or age to develop some earthy/savoury notes.
Medium weight with lovely supple tannin, Syrah is quite approachable young, but also ages well, retaining a core of dark fruit which becomes overlaid with earthy, leathery complexity which can be very appealing.
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